Monday, March 11, 2013

It would be impossible to pick a “World’s Greatest Dessert,” but if you’re going to have that conversation, the classic crème caramel has to
be part of the discussion. When you combine stunning looks with amazing taste
and texture, this classic is hard to beat. The way the almost-burnt caramel
layer gets fused on, becomes one with, the creamy custard is nothing short of
magic. Crème brulee gets more press, but people that know, know.

If my plea for you to use crème fraiche goes unheeded, yes,
heavy cream will work here, but the subtle tang and nuttiness you get from the
fermented cream takes this to places the regular stuff just can’t. It also
seems to add some extra smoothness to the texture, and make no mistake; the
mouthfeel with this classic is just as critical as the flavor.

I’ve not tested my theory, but other substitutions like
buttermilk and sour cream should also work similarly. If you don’t have Grand
Marnier, just using vanilla is fine, but the vague scent of orange rind that it
provides the custard is really nice.

You also have the freedom to change the size and shape of
your ramekins. Whether you use fewer, larger ones, or a larger number of
smaller-sized ramekins, the procedure will work exactly the same. Of course,
you’ll have to adjust the cooking times, but the “just set” doneness test will be
your ultimate guide. I hope you give these classic treats a try soon. Enjoy!

Ingredients for 4 (6.5 oz) Crème Caramels:

*Scant 1/2 cup sugar, melted over medium heat until a dark
caramel forms (just a tad less than a full half cup)

ffflllaaaannnnnnn!!! Flan is truly, truly, TRULY one of my very favorite treats!! And, I had no idea it could be done so easily and with such a minimum of ingredients! You just totally made may day and also are forcing me to go buy ramekins! ;) I usually indulge in a flan anytime I pass by a certain Mexican place that sells a decent version--and now I can make em at home (my waistline will sooooo suffer lol) I must try this over and over again! <3 <3 <3 TY Chef!!!!!!! :)

For extra sex appeal, try buttering the OUTSIDE of a small SS bowl just larger than your flan. Then chill it. Drizzle the left over caramel over the bowl to create a "bird cage". Carefully remove and place over the flan.

My wife makes flan frequently, but she is very careful. Hot caramel is truly dangerous. If you slosh a half a cup over the edge of the pan and onto your bare feet, you're gonna' visit the hospital.

I'm going to steep a cinnamon stick in the milk. I will stick a thin slice of apple to the caramel in the bottom of the ramekin. Once done I will brulee a fresh slice of apple to the custard and then brulee the apple!

I placed a 'very thinly sliced' peice of Starfruit on top of the carmal, before pouring in the custard! The presentation, with the added sugar crown and sugar coated raspberries on the side was unbelievable!

I placed a very thinly sliced piece of Starfruit on top of the caramel, before filling with the custard. The presentation, with the added sugar crown and sugar coated raspberries on the side was unbelievably amazing!

Holy wow. Watched the vid, checked the pantry and whipped this up last night. Couldn't be any easier. Here's a tip....make the custard first, then melt - and do not burn - the sugar. Patience ia a virtue. Easy does it. Even did the artsy-sugar thing. My wife was freaked out...it's her favorite desert and in 29 years of marriage she's only ever had it in a restaurant. Now I have become a slave to her desert desires, and, hey after 29 years, that's ok by me. Chef John....YOU ARE THE MAN!!!

I did everything perfectly.. and let it cool to room temp.. put in fridge for 4 or 5 hours.. and yet almost all of the caramelized sugar was as hard as a rock and stayed in the ramekin. There was none spreading all over the top and sides like the video.

I had a feeling this would happen... what should I have done? What did you do Gsweb8?

I have NEVER met a flan I didn't like, so making it myself with you as the guide was a no-brainer. Made this on Friday and it was a big success. My caramel did seizing a bit in the ramekins so I didn't get as much liquid as you did, but the custard itself was fantastic. My wife loved and she isn't even all that fond of flan. And I'm sure you will be pleased to know that not only did I make the flan using your recipe, even the creme fraiche was made 2 days ago per your recipe. My kitchen is turning into a "inspired by Chef John" kitchen because I made your famous chimichuri sauce last night.

Hello Glista. Chef John is away on a well deserved vacation and I'll be answering questions meanwhile. From what you described, it sounds like you might have overcooked the caramel in the pan. If not, it helps to briefly dip the ramekins in hot water right before releasing the flan. The water will help melt the caramel just enough to loosen it up.

Hello Erik. Chef John is away on a well deserved vacation and I'll be answering questions meanwhile. I think you are right. It is possible that you have slightly burned and overcooked the caramel sauce in the pan. That would explain the bitter taste of caramel. Give it another try!

Thanks for this recipe! Successfully made this just recently using creme fraiche of course. The only part that was a bit off was the dark caramel. It tasted a bit bitter, could have possibly burned it a little. Any tips to avoid this? For the most part I followed the video directions exactly and waited for the caramel to start bubbling.

Thanks for this recipe! Successfully made this just recently using creme fraiche of course. The only part that was a bit off was the dark caramel. It tasted a bit bitter, could have possibly burned it a little. Any tips to avoid this? For the most part I followed the video directions exactly and waited for the caramel to start bubbling.

EVERY single time I've made this (4 times now) the caramel has had a burnt/bitter taste to it. I have no idea why I'm burning it, or how. I'm constantly moving it around while it's melting, I've tried a variety of heat settings (low/med low/med). The caramel always comes out looking perfectly golden-brown like yours, but the taste is always bitter/burnt. Any recommendations or should I just move on to a different dessert?

If you don't add cooking spray, the flan will come out looking ripped because the sides and the bottom will stick. (Guess how I found out? =P)

I replaced the creme frache with sour cream, although I wasn't paying attention when I was adding the eggs (added an extra egg instead of just the yolk)and it came out tasting eggy. Also didn't help that I removed the Grand Marnier. Eheh. But I was honestly impressed with the recipe either way. I tried a different one and it turned out horrible. I'll be trying this again, probably with whipping cream and report back.

Just made two servings of this today. Super easy and so good!!! I've made it once before and find that it needs about 4 hours to chill in the fridge to give it that great texture. I also think it tastes less 'eggy' after being refrigerated for at least 4 hours. I was even able to make some pulled caramel garnish just like you showed.

I have been a follower of yours for a few years now. I love your videos and your sense of humor. Thank you for taking the time to share your talents with the world!

I just made this dessert, homemade creme fraiche included, and it was the most DELICIOUS thing ever; however, I used a limoncello instead of the Grand Marnier and it came out beautifully. I can't wait to use the creme fraiche in EVERYTHING.

Love you chef! I bought the ramekins, creme fraiche and the Grand Marnier.. Had some friends for dinner and... Simply delicious! BTW, I made them with "cajeta" instead of the caramel and yummy! For dinner: your Veracruz-Style Red Snap! My guests were all impressed!

I am currently living abroad and don't have an oven, can. I steam them instead? If so, do I need to lay the ramekins on top of water? And for how long would I need to steam them for? Thank you Chef John!